Please scroll down for Chef Arnaud Donckele’s lunch and dinner menu.

La Scala welcomes 3-Michelin Star Chef Arnaud Donckele
From La Vague d’or – Saint-Tropez.
9-14 January 2017 

The Sukhothai Bangkok furthers its reputation as a leading destination hotel for fine dining by inviting the first 3-Michelin Star chef to join “The Art of Dining” series in January 2017.

La Scala at The Sukhothai Bangkok warmly welcomes French chef Arnaud Donckele, owner of the restaurant La Vague d’or and the hotel Résidence de la Pinède located in Saint-Tropez.

Arnaud was trained by famous chefs Michel Guérard and Alain Ducasse at the Restaurant Louis XV de Monaco and the restaurant Plaza Athénée in Paris, and is the youngest chef to be awarded three stars by the coveted Michelin Guide.

With masterful technique and a blossoming imagination, his cuisine gives guests a peek into Provence, flirting with the subtle flavours of sun-ripened vegetables and the aromatic richness of the region’s fresh herbs. As a true artisan of taste, Arnaud Donckele sculpts each ingredient, extracting the essence and revealing distinctively subtle aromas.

“My cuisine is Mediterranean cooking before all. It is a bucolic journey that takes you through the province, flirting with subtle flavours of sun-drenched vegetables and the aromatic richness of regional herbs,” says Arnaud.

His Zitone Pasta is his most popular dish. Full of truffles and foie gras applied with finesse, it will be the highlight of his promotion at La Scala, and Arnaud is eager to meet fellow gourmands and to enjoy feedback from our diners about this particular creation.

Arnaud Donckele and his chef team will present their interesting yet scrumptious Provence cuisine during 9-14 January 2017 at La Scala for both lunch and dinner. Selected premium wines will also be available.

Set Lunch THB 4,200++ per person (food only)
Set Dinner THB 8,500++ per person (food only)

For reservations, please call 66 (0) 2344 8888 or email: promotions@sukhothai.com

Chef Arnaud Donckele
Lunch menu 4,200 THB++

Amuse Bouche 

• Beignets of carrots sauce cajun
• Shell with mélisse and cardamone
• Tartlet of onions and truffles

Zitone Pasta, Black Truffled Foie Gras, Gratineted with Mountain Parmesan
Purple Artichokes and Basilic

Lobster cooked in Sea Water (Supplement 1,000++)
Legs and Antenna Raviole, infusion of Vervina florale, young spinach leaves

Veal fillet à la Carqueirannaise
Fragrance of Sage and Capers flower

Citrus “Feuilles à feuilles” with Mint and winter harvest
Hot soufflé, lemonade from “Moyen-Orient”

Fin des envies candies « fragrance de ma Normandie natale »
Apple from Manosque served on a Meringue, Green apple Pulp flavored with Combava, apple sorbet

Chef Arnaud Donckele
Dinner Menu 8,500THB++

Amuse Bouche 

• Beignets of carrots sauce Cajun
• Shell with mélisse and cardamone
• Thin Tart with tomatoes and Ceps mushrooms

Zitone Pasta, Black Truffled Foie Gras, Gratineted with Mountain Parmesan
Purple Artichokes and Basilic

Lobster cooked in Sea Water
Legs and Antenna Raviole, infusion of Vervina florale, young spinach leaves

Lomo and line caught Seabass braised and slightly smoked
Olives, pearls from the garden, lemon jus, green and yellow, shellfish flavored with oregan

Thyme flower Granite, Fennel from Florence Sorbet, aromatized with Absinthe

Veal fillet à la Carqueirannaise
Fragrance of Sage and Capers flower

Citrus “Feuilles à feuilles” with Mint and winter harvest
Hot soufflé, lemonade from “Moyen-Orient”

Fin des envies candies « fragrance de ma Normandie natale »
Apple from Manosque served on a Meringue, Green apple Pulp flavored with Combava, apple sorbet

The Touch of Excellence!
2-Michelin Star Chef Franck Putelat from Carcassonne, France Coming Soon to VIE Hotel Bangkok, 28^th – 31^st October 2015

Exclusively at VIE Hotel Bangkok, 2-Michelin Star Chef Franck Putelat, Chef and Owner of Hôtel Restaurant Le Parc Franck Putelat in Carcassonne, France, brings his world-acclaimed skills and exacting methods to La VIE – Creative French Cuisine for 4 evenings of gastronomic ecstasy with superb cuisine that is truly innovative, yet truly French.

2-Michelin Star Chef Franck Putelat will come to display his unique skills for 4 days only, during 28^th– 31^st October 2015 at La VIE – Creative French Cuisine in VIE Hotel Bangkok. 

Book now! Limited seats!!

7-Course Set Dinner is priced at 6,000 net per person.

7-Course Set Dinner with wine pairing is priced at 8,000 net per person.

Dinner is served at 7 pm.

The Touch of Excellence!
สัมผัสประสบการณ์เอ็กซ์คลูซีฟกับ มิชลินสตาร์ระดับ 2 ดาว
เชฟฟร้องต์ ปูเตลาท์
บินตรงมาจากประเทศฝรั่งเศส
28 ถึง 31 ตุลาคม 2558 ที่ โรงแรม วี กรุงเทพฯ

มิชลินสตาร์ระดับ 2 ดาว เชฟฝรั่งเศสฟร้องต์ ปูเตลาท์ เป็นที่รู้จักและยอมรับทั่วโลกด้วยฝีมืออันยอดเยี่ยม พิถีพิถันใส่ใจในรายละเอียดบวกกับความสามารถที่ไม่ธรรมดา  ทำให้อาหารของเขามีรสชาติที่มีเอกลักษณ์เฉพาะตัวนอกจากนี้ยังเป็นที่รู้จักในเรื่องการรังสรรค์เมนูอาหารโดยไม่มีกรอบและกฎเกณฑ์  หากเต็มเปี่ยมด้วยจิตวิญาณความเป็นฝรั่งเศสอย่างแท้จริง

เชฟฟร้องต์ ปูเตลาท์  เป็นเจ้าของโรงแรม เลอ ปาร์ค (Hôtel Le Parc) และเป็นเชฟของภัตตาคารมิชลินสตาร์ระดับ 2 ดาว ในโรงแรมของเขาเอง ซึ่งตั้งอยู่ในเมืองการ์กาซอน (Carcassonne) ประเทศฝรั่งเศส

พบกับ มิชลินสตาร์ระดับ 2 ดาว เชฟฟร้องต์ ปูเตลาท์   ได้ระหว่างวันที่ 28 – 31 ตุลาคม 2558  ณ  La VIE – Creative French Cuisine ชั้น 11 โรงแรม วี กรุงเทพฯ

ราคา 6,000 บาท สำหรับอาหาร 7 คอร์ส และ ราคา 8,000 บาท สำหรับอาหาร 7 คอร์สจับคู่กับไวน์

**อาหารเริ่มเสิร์ฟเวลา 19:00 น. เป็นต้นไป**

Exquisite and exclusive Mushroom Dinner
With Chef Jean-Michel Lorain

Make a date in your diary this mushroom season as a true master chef is back! From Tuesday 13^th to Saturday 17^th October 2015 Michelin Star Chef Jean-Michel Lorain returns with his exciting French degustation 8-course dinner created using seasonal mushrooms, including the exquisitely rare and sought after Alba white truffle. Join us and indulge in one of the world’s most anticipated events on the culinary calendar exclusively at J’AIME.

Menu

Frothy cream of frog’s legs with wild mushrooms and asparagus
-
Porcini and foie gras salad

Jerusalem artichokes and porcini espuma

Porcini and aged parmesan carpaccio
-
Chanterelle-crusted turbot with chestnut mousseline and verjus sauce
-
64°C egg with lentil salad and cream served with parsley spume and Alba white truffles
-
Fillet of venison “Opera” style served with black trumpet mushrooms and squash spaghetti
-
Hazelnut fondant with mushroom salad and coriander sorbet

This 8- course dinner is priced at 6999 THB net excluding beverages.
For reservations please call 02 119 4899 or email reserve@jaime-bangkok.com

From Paris with Love! Michelin Star Chef Frédéric Simonin Romantic dinners during the Valentine’s period at VIE Hotel Bangkok,  12th – 14th February 2015

FrExclusively at La VIE – Creative French Cuisine in VIE Hotel Bangkok, Michelin star Frédéric Simonin, chef and owner of Frédéric Simonin Restaurant in Paris, will  express the taste and class of his  modern creative talents, during Valentine’s  romantic dinners  , 12th – 14th February 2015.

A superb 5-course dinner menu  by the Chef who brought the famous La Table de Joël Robuchon restaurant in Paris and London such universal renown.

Chef Frédéric started cooking at the age of just 15 in Brittany, France, and worked his way up through high-end restaurants, such as Meurice, Taillevent and George V, learning every aspect of the art and the business. Eventually he was selected as Sous-Chef in the remarkable Ghislaine Arabian’s restaurant. Her bold innovations in bringing French country style cooking to haute cuisine were a great influence and encouragement. In 2002, when she left the restaurant, Frédéric became the Chef there and earned the restaurant a Michelin star. He was only 27.

By 2004, he had gotten the attention of famous “Chef of the Century” Joël Robuchon, who asked him to be the chef of his new restaurant in Paris, “La Table de Joël Robuchon “. While there, he earned a first Michelin star for the restaurant, followed by a second one in 2006, helping to bring the restaurant its present universal acclaim. That year, he left Paris for London as Executive Chef, to assist with the opening of other Joël Robuchon’s restaurants, where he also earned two Michelin stars.

Back in Paris, Chef Frédéric opened his own restaurant in April 2010 and has received his own Michelin Star for a modern and creative French cuisine described as highly disciplined and traditional yet fine and delicate — an art to be savoured.